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Wednesday, October 1, 2014

Chili Macaroni & Cheese

Fall came on like a force in Boise, with one crisp morning after
another and a much appreciated weekend of rain. I’m welcoming the new season with its changes in activities, wardrobe, recipes, and more. While I’m not always
so happy to wake up in the dark, I love the scent in the air, being wrapped in a scarf, and curling up with a big bowl of something delicious. After a
summer of salads and grilling, I am so excited for comfort food! To kick things
off, I made an easy favorite – Chili Mac. This is one of those meals that comes
together in a snap and uses plenty of pantry staples that you may have on hand. It's hearty, filled with protein, and hits the spot on a cold evening. Enjoy!

Recipe:

(Serves 6+)

1 tablespoon olive oil1 large yellow onion, chopped

1 pound ground turkey

15 ounce can low sodium tomato sauce plus ½ can saucy water

2 tablespoons chili powder

1 tablespoon ground cumin

½ tablespoon garlic powder

½ tablespoon onion powder

12 ounce can low sodium black beans, drained

3 cups dry pasta (I used brown rice penne)

1 cup cherry tomatoes, sliced in half

1 cup cheddar cheese, grated

Toppings: Black olives, green onion, salsa, sour cream or
yogurt

In a large, deep pan, heat olive oil over medium heat. Add onion and ground turkey, breaking up turkey with a wooden spoon. Cook, stirring occasionally,
until turkey is no longer pink and onions have softened.
Add to the pan the tomato sauce, water, cherry tomatoes, and spices, and stir to
incorporate fully. Continue heating over medium until tomatoes begin to soften.

Add black beans and stir to incorporate. Leave heat on medium
until it comes to a slow boil, then reduce heat to simmer.